The Stew is made and
ready to be reheated in the crock pot
for Sunday Dinner....
Key lime pie #2 is cooling
on the back deck - because
it's cold out there!!!
I'm trying to think "GREEN" even though
it's white and getting whiter outside - sigh!
A batch of No-Knead bread
is rising on the cupboard
in hopes of a crusty
loaf to go with the stew!
All 'tis well .........
Key Lime Pie
Graham cracker crust:
25 crackers – crushed - 1 1/2 Cups
2 Tbsp. brown sugar
½ Cup butter – melted
Mix crumbs, sugar and butter and press into a 9” pie plate. Bake at 350F for 12 minutes until golden.
4 lrg. Egg yolks – reserve whites for meringue if desired
14 oz. can sweetened condensed Milk (1 ½ Cups)
12 Key limes, juiced - ½ Cup juice
2 tsp. lime zest
1 Cup Whipping Cream – whipped and sweetened for topping or use egg whites for meringue topping.
Beat egg yolks until they lighten in colour and thicken. Add the condensed milk and ½ of the lime juice, and whisk until combined. Add remaining juice and lime zest. Mix to combine thoroughly. Pour into pie shell and bake for 15 minutes at 350F. Top with meringue and bake for 5-7 minutes till meringue is lightly browned or chill and top with whipped cream.
Have a happy Irish day ..............